Carrot Plumcake

Name: Carrot Plumcake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: Carrots to clean 6 oz; Type 00 flour 1 ¼ cup; Almond flour ½ cup; Eggs (about 2) 4.6 oz; Brown sugar ¾ cup; Sunflower seed oil 7 tbsp; Lemon peel 1; Orange peel 1; Powdered yeast for sweets 2 tsp; Almond slices to taste; Powdered sugar to taste

332.3

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 332.3
Carbohydrates g 44
of which sugars g 25.8
Protein g 5.3
Fats g 15
of which saturated fat g 2
Fiber g 60.3
Cholesterol mg 2
Sodium mg 23.7

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 8 persone
Cost: Average

PRESENTATION

Have you ever tried making a carrot dessert? With their unmistakable sweetness, they are perfect for cakes and treats like the ones we've suggested before: muffins, cupcakes! We couldn't miss out on a soft and fragrant carrot plumcake, topped with a delightful almond sliver crust. It's a butter-free dessert, for which we used oil instead. Simple to make, soft, and delicious, once sliced you can enjoy it with a cup of tea or coffee to start your day in a wholesome and indulgent way!

Also try our delicious whole wheat plumcake!

INGREDIENTS

332.3

Calories per serving

Ingredients: Carrots 6 oz (170 g) - to clean; Type 00 flour 1 ¼ cup (160 g); Almond flour ½ cup (50 g); Eggs 4.6 oz (130 g) - (about 2); Brown sugar ¾ cup (160 g); Sunflower seed oil 7 tbsp (100 g); Lemon peel 1; Orange peel 1; Powdered yeast for sweets 2 tsp (8 g)

for garnishing: Almond slices to taste; Powdered sugar to taste

Preparation

How to prepare Carrot Plumcake

To prepare the carrot plumcake, first peel the carrots 1, then trim the ends 2 and grate them with a fine grater 3.

You’ll get about 5.6 oz of puree 4. Now, start with the batter. In a bowl, pour the brown sugar 5, add the eggs 6 and whisk the mixture.

Also incorporate the carrots 7, mix and add the oil 8. Add the all-purpose flour and the sifted baking powder using a sieve 9.

Now add the almond flour 10. Mix again to get a smooth, lump-free batter. Flavor with orange zest 11 and lemon zest 12.

The batter is ready 13, pour it into a tapered plumcake mold that measures 6.7x3.15 inches at the base and 4.3x7.9 inches at the top, with a 2.75-inch high edge 14. Decorate the surface with almond slivers 15.

Bake the cake in a static oven preheated to 356°F for 1 hour, on the middle rack. When the carrot plumcake is cooked, take it out of the oven 16, let it cool slightly, and then remove it from the mold. Dust the surface with powdered sugar 17 and serve 18.